Quick Cherry Pie Bombs

I had one of those days. You know the kind—where dinner’s done, the kitchen’s a mess, and suddenly, everyone starts hovering, asking if there’s something sweet.

I glanced at the pantry and spotted a dusty can of cherry pie filling I’d tucked away “just in case.” And just like that, my mission was clear: make a dessert that felt like a warm hug but didn’t involve a mountain of cleanup or hours in the kitchen.

These Cherry Pie Bombs came together on a whim, but they’ve become a regular in our house, especially on chilly evenings when we’re all curled up watching old family movies. They remind me of something you’d get at a fair: golden, gooey, and impossible to eat just one. My youngest said they taste like a cherry turnover had a baby with a donut, and honestly? That’s spot on.

I love sharing recipes that are fast, budget-friendly, and still feel indulgent. I’ve made these with friends over coffee, packed them in lunchboxes, and even served them with ice cream for guests who swore I spent hours on them. Nope—fifteen minutes and a little rolling, and you’ve got magic.

And because I know the struggle of juggling work, family, and getting dinner on the table, I promise this one’s worth saving.

Short Description

Cherry Pie Bombs are soft, golden biscuit bites filled with sweet cherry pie filling, rolled in buttery cinnamon sugar, and cooked to gooey perfection in the air fryer or oven. Quick, cozy, and absolutely irresistible.

Key Ingredients

• 1 can Grand-style biscuits (avoid flaky layers or crescent dough)
• 1 cup cherry pie filling
• 2 tbsp unsalted butter, melted
• ½ cup cinnamon-sugar blend
• Optional: pinch of almond extract (mixed into filling)
• Optional: pinch of nutmeg or cardamom (added to cinnamon sugar)

Tools Needed

• Rolling pin
• Air fryer or oven
• Mixing bowl
• Pastry brush
• Baking sheet and parchment paper (for oven method)
• Tongs or spatula (for handling hot bombs)

Cooking Instructions

Step 1: Prep the Biscuit Dough
Split each biscuit horizontally to make 16 thinner rounds. Roll each piece into a 4-inch circle on a lightly floured surface.

Step 2: Add the Filling
Spoon 1 tablespoon of cherry pie filling into the center of each circle. If using almond extract, mix it into the filling first.

Step 3: Shape into Bombs
Carefully pinch the edges together over the filling, sealing tightly. Gently roll into a ball shape, don’t worry if some filling peeks out.

Step 4: Coat with Butter and Cinnamon Sugar
Brush each ball with melted butter, then roll in your cinnamon-sugar mixture. For extra warmth, add a dash of nutmeg or cardamom to the sugar.

Step 5: Choose Your Cooking Method

Air Fryer Method: Lightly oil the basket. Arrange bombs with space between each one. Air fry at 330°F for 6–7 minutes, gently loosen, and cook another 1–2 minutes until golden and crisp.

Oven Method: Preheat to 375°F. Place bombs 2 inches apart on a parchment-lined baking sheet. Bake for 12–15 minutes until puffed and golden brown.

Step 6: Serve Warm
Let them cool for 5 minutes before serving. The filling stays hot, sweet, and gooey!

Why You’ll Love This Recipe

Sweet, Crispy, and Gooey: Every bite delivers warm cherries wrapped in soft, golden pastry with a sugary crunch.

Quick & Easy: Only 15 minutes from start to finish—great for busy evenings or last-minute guests.

Kid & Crowd Approved: A hit with both picky eaters and adults. Great for parties, brunches, or family movie nights.

Flexible Cooking Options: Can be baked or air-fried, depending on what you have at home.

Budget Friendly: Uses pantry staples and just one can of pie filling.

Mistakes to Avoid & Solutions

Using the Wrong Dough: Avoid flaky or crescent-style biscuits—they won’t seal well and may burst open. Use standard Grand-style dough.

Overfilling the Bombs: Too much filling will cause leaks. Stick to about 1 tablespoon.

Under-Sealing Edges: Take your time to pinch the edges completely or they’ll pop open during cooking. Use slightly wet fingers for a better seal.

Skipping the Butter Brush: The melted butter helps the cinnamon sugar stick and gives that golden crust. Don’t skip it.

Crowding the Air Fryer: Space them out to cook evenly. If needed, work in batches.

Serving and Pairing Suggestions

Serve Warm: They’re best eaten fresh from the oven or air fryer.

With Ice Cream: Vanilla or cinnamon ice cream pairs beautifully.

On a Brunch Table: Add them to your breakfast spread with coffee and fruit.

With Whipped Cream: A dollop on top makes it feel extra special.

For Parties: Arrange on a platter and sprinkle with powdered sugar for a festive touch.

Storage and Reheating Tips

To Store: Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days.

To Reheat (Air Fryer): Heat at 300°F for 2–3 minutes until warm and crispy.

To Reheat (Oven): Bake at 350°F for 5–6 minutes. Cover loosely with foil to prevent over-browning.

Avoid Microwaving: It can make them soggy. Stick to oven or air fryer for best texture.

FAQs

1. Can I use homemade pie filling instead of canned?
Yes! Just make sure it’s thick—not too runny—so it doesn’t leak out of the bombs.

2. Can I freeze them before baking?
I don’t recommend freezing unbaked bombs as the biscuit dough texture changes. Instead, bake first, then freeze and reheat as needed.

3. Can I use other pie fillings?
Absolutely. Try blueberry, apple, or peach for fun twists. Just stick to thicker fillings.

4. What can I use instead of cinnamon sugar?
Powdered sugar works great. Or try a glaze made from powdered sugar and milk drizzled over warm bombs.

5. Do I need to preheat the air fryer?
It’s optional but helps cook more evenly. I usually preheat mine for 2 minutes at 330°F.

Tips & Tricks

Add a pinch of salt to the cinnamon sugar for extra depth.

Chill the filling for 10 minutes before using—it’s easier to seal the dough.

Use gloves when sealing if you’re working with warm hands to prevent dough from sticking.

Double the recipe and keep extras in the fridge for easy reheating later.

Press down lightly on the top before baking for a slightly flatter, more stable shape.

Recipe Variations

Apple Pie Bombs: Swap cherry filling with apple pie filling. Add a pinch of cinnamon inside. Follow the same method.

Chocolate Cherry Bombs: Add 3–4 mini chocolate chips with the cherry filling in each ball. The chocolate melts inside for a rich surprise.

Nutty Almond Bombs: Add ½ tsp almond extract to the filling and roll bombs in crushed almonds before baking.

Savory Bombs (Cheese & Garlic): Ditch the sweet filling. Stuff with mozzarella and garlic butter, then roll in Parmesan before baking.

Lemon Berry Bombs: Use blueberry filling with a bit of lemon zest. Glaze with lemon icing after baking.

Final Thoughts

These Cherry Pie Bombs have become one of those recipes I didn’t know I needed until they showed up in my life and now I can’t imagine my recipe box without them. They’re easy, delicious, and give you that nostalgic bakery feel without ever leaving your kitchen. The smell alone while they bake could make anyone drop what they’re doing and wander into the kitchen.

Even after a long day, when I’m tired and the dishwasher’s already full, I still find myself reaching for a can of biscuits and that jar of cinnamon sugar. It’s just that kind of comfort food—warm, reliable, and always a win with my family.

And if you’ve got little ones, this is such a fun one to make together. Just expect a little mess and a lot of smiles. Whether you serve them with ice cream, coffee, or straight from the pan, they’ll disappear fast.

So if you’re looking for something sweet but simple, something cozy but quick, these bombs are ready to win you over.